The name Tsukimi references the mid-autumn harvest festival honoring the moon at its fullest and brightest. With that seasonal approach in mind, Chef Takanori Akiyama has created a deeply personal interpretation of a proper kaiseki meal.
Rezdôra. Photo by Colin Clark, courtesy of Rezdôra
Wife-and-husband chef partners Angie Rito and Scott Tacinelli have created a modern Italian American menu with a true global flair. Think sourdough pasta and fior di latte mochi for dessert. They handle bold flavors with creativity and finesse.
Native New Yorker chef Chris Cipollone excels at balancing intriguing flavors and textures and his expertise on is on display in contemporary pasta dishes, his signature pithivier and the sauces that accompany each course.
Steering this kitchen's reins is the talented Chef Shaun Hergatt whom New Yorkers know well from his previous ventures SHO Shaun Hergatt and Juni. This menu exudes elegance and the ethos continues to be a marriage of Asian ingredients with classic French technique.
Hero image: Tsukimi's sesame tofu. Photo courtesy of Tsukimi